blue_dolphin

I’m ever so impressed with your FIL's endeavor @Duvel! It seems very different from textiles but I guess success is always about knowing how to please your customers! Also very impressed with the quality and quantity of those meals for 17,00€ With everything included. Did you receive family perks or are they always that generous? Finally, you describe it as a camping site. Here in the US, I tend to think of camping sites as places where the clientele provide their own housing in the form of tents or vehicles of various types equipped for sleeping, cooking, etc. Does this sort of self catering exist at your in-law’s establishment or is it mostly rental of units like the charming cabin you showed? Thanks for taking us along!

Toast with creamy ricotta (recipe from Bestia that uses milk, cream and buttermilk), fresh sliced peaches, Vivian Howard's blackberry Sweet Potential preserves, pecans and mint

Avocado kimchi toast with a fried egg

There was plenty of bacon at the store last time I was there. I want to get another package of Wrights and try making bacon jam so I'll check prices when I do that. One of my brothers is the biggest bacon hound I know and also works for Carnival. I have forwarded that article to him and asked if he had anything to do with the situation 🙃

Fear of missing out!

Mine haven't shipped yet but I know what's in the box, thanks to the Facebook group. As much as the FOMO kills me, I think I'm going to downsize to the bean club-lite.

Ding ding ding! From the Burlap & Barrel website:

Most of my dishes in this category involve pasta or toast. I like to keep some tinned mussels in escabeche in the cupboard. They can go on little toasts with aioli or into a quick pasta like I made last night: Cook pasta, drain and return to the pot with all the liquid from the tinned mussels. Add a splash of pasta cooking water, a dollop of heavy cream or tomato sauce and heat until the sauce comes together. I like to add diced salt-preserved citrus rind and some of the pulp if it needs salt. Add the mussels to the pan just long enough to warm them up.

I order from Burlap & Barrel and Diaspora, both mentioned in that article. I also order often from Spice Station, a small LA business that seems to know their spices. Local to me are small Persian and Indian restaurants that have grocery sections and seem to have decent turnover so I'll pop over there if I need a couple of things in a hurry. The fancy foods store where I get the Bordier butter also has some excellent spices. Good smoked paprika (both hot and sweet) and piment d'espelette. The brand of black/Omani limes they carry are nicer than the Persian market. Mala Market for Sichuan peppercorns. I ordered black peppercorns from Sir Spice but can't seem to access their website now. I used to order more from Penzey's and Spice House but since I've been using these other options, I haven't had the larger orders that earn free shipping from them. I have some of the B&B Wild Mountain cumin and also some cumin from Diaspora. Both are fresh and fragrant. My understanding is the B&B cumin is botanically distinct from regular cumin. The seeds are smaller and darker in color. B&B Wild Mountain on the left and Diaspora on the right: The aroma and flavor are similar to regular cumin but I find it more complex and regular cumin tastes a little one-note in comparison. I try to use it where the flavor can stand out rather than as a base for a batch of my friend's masala spice mix that contains 20 other spices. Sometimes that standard cumin flavor is exactly what's needed. Sorry my explanation isn't very good. For whatever reason, the olfactory and taste centers of by brain are not well connected to the language area!

Smoked turkey salad sandwich made with pickled shallots, dried tart cherries, toasted pecans and mayo on a toasted baguette with lettuce.

See here:

Correct. It's basically just a way to search all your books at once. And it lets you perform more detailed searches than most cookbook indices support, like you can search for recipes for fish that also include cooking greens and are Chinese while excluding soups. You only see the ingredients (there's a list of "cupboard" ingredients like salt, pepper, etc. that aren't listed unless used in significant amounts or named in the recipe title) then you have to go to your book for the recipes. Yes, ingredients only, except that there will be a link to the online recipe In all cases, you can also see if there are any accompaniments suggested in the book and whether there are notes attached to the recipes. Notes might be added at indexing to alert you to acceptable substitutions, overnight steps, etc. or they may be added by members who have cooked the recipes and added their comments.

I'm not sure what you meant by "import." EYB just includes a listing of recipe ingredients but does not include the actual recipes. It does include links to online recipes (from the cooking blogs, magazines and newspaper columns that they index) but that can't be done with books. I enter my Kindle books the same way as my paper books when I get a new one. I mark them with a "Kindle" bookmark so I can search just the Kindle books. It's been handy when I've been traveling and asked to cook something. I believe there are ways to bulk upload lists of books. In another thread, @JoNorvelleWalker described making a list of her Kindle books to do that:

One more source: https://www.ereplacementparts.com/presto-parts-c-119101.html

Nope, not a good fit for you. Don’t do it! Perfect for me, though - if they ended my membership, I’d gladly pony up the $30/year, about the cost of 1 new cookbook, to get tons of use from the 100s I have.

@Susanwusan. if you've got a bunch of cookbooks, EYB is a great way to search them all at once and the Wired reviews that @btbyrd linked is indeed a good overview. I differ with that reviewer on the value of the notes feature as I find it very helpful to read what other cooks have to say about the recipes and try to leave my own comments when I cook something new from one of my books. It's helpful to access on my phone when I'm out shopping and spot a great buy on something so I can easily check recipes and see what other ingredients might be needed so I can get everything at once. I use it pretty much every day for one reason or another, whether it's looking for a specific recipe or ideas for things using different combinations of ingredients. I have to say that it's never occurred to me to search based on type of cooking vessel but @TdeV certainly brings up a good point if that is important to you. Thanks to a thread here on eG, I signed up for a lifetime membership over 10 years ago. Maybe the best $50 I've spent. I get so much more use from my cookbooks than I did before. The downside is that it's encouraged me to buy more of them, too!

Google told me of a place in Miami called Norman Brothers which was apparently well known for their cranberry tuna salad. From a news article on their recent closing: The place may be closed but I’m still deeply disturbed by the idea. And I LIKE tuna 🙄

Yes, they are little, just under 3 oz. The Vermont Creamery website says, "fondue for two." That was kind of the appeal for me but I can see it being tough to share with a hungry sort!

My first thought was that Moe's going to be jealous of Norman!

Castelvetranos are pretty mild so might be a good choice. They are a pain to pit so get the pitted ones for this. Finely diced, roasted red bell peppers would be another more neutrally flavored ingredient. The old school canned ripe black olives are pretty tasteless and might be an option. You can also add more olive oil. It tends to soak into the other ingredients as it sits overnight. It will help the tapenade go further so you are using less of it. Tapenade is kinda supposed to be a flavor bomb so using less might be best if you like the general flavor.

Thanks for the reminder to take a look at those recipes while figs are in season. I should look at the peach chapter, too. I remember I liked the curried peach preserves.

Gorgeous! You should put this over in the eG 20th Happy Birthday thread! Tarte au Fromage with Goat Cheese, Crème Fraîche and Honey-Drizzled Figs from Melissa Clark's Dinner in French. Recipe can be found online here. I used little individual tart pans (~ 2.75 x 4.75") instead of a 10" round. I made a half recipe and had enough of the cookie crumb crust for 4 tarts and a bit of filling left over. This is a very light and not too sweet cheesecake-like tart. I'm looking forward to trying this with other fruits.

@Duvel, did you pack the Ooni?

Lovely photo. No idea whether it's a pint glass or tiny juice glass or what. Would you be willing to enlighten us on how much corn juice one can get from 2 ears in such a machine and how long it takes? And what you do with such a product? If I've got nice fresh corn, I'd rather eat it but maybe I'm missing something.